Creamy Cabbage, Cheddar and Bacon Soup
Note: If you’re having any trouble getting in touch with your inner Irish, give this quick, easy, satisfying soup, swimming with Napa cabbage, potatoes and sharp (hopefully Irish) Cheddar, a try. From Meredith Deeds.
• 4 slices thick-cut bacon, chopped
• 1 medium leek, white and light parts only, cleaned and thinly sliced
• 3 tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 c. thinly sliced Napa cabbage (about half a medium head)
• 4 c. homemade or low-sodium chicken stock
• 3 medium unpeeled Yukon Gold potatoes, cut into 1/2-in. cubes
• 1 c. heavy whipping cream
• 2 c. shredded sharp Cheddar cheese
• Chopped chives, for garnish
Cook bacon in a 5-quart Dutch oven over medium heat, stirring occasionally, until its fat is rendered and the bacon is lightly browned, about 4 to 5 minutes.
Add the leek and cook, stirring, until tender, about 3 to 4 minutes. Add flour, salt and pepper and cook, stirring, for 1 minute.
Stir in the cabbage and cook for 3 minutes, until slightly wilted. Add stock and potatoes and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, until the potatoes are tender. Stir in cream. Remove from heat and stir in cheese until melted. Ladle into serving bowls and garnish with chives.
Nutrition information per serving:
Calories 580 Fat 44 g Sodium 775 mg
Carbohydrates 30 g Saturated fat 23 g Total sugars 4 g
Protein 20 g Cholesterol 105 mg Dietary fiber 4 g
Exchanges per serving: 2 carb, 3 high-fat protein, 4 fat.